Roast Chicken

Chicken is the meat derived from the chicken. It is the most common type of poultry in the world, and is frequently prepared as food in a large number of ways. Image File history File links Roast_chicken. ... Image File history File links Roast_chicken. ... Lactose is a disaccharide found in milk. ... For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... Saturated fat is fat that consists of triglycerides containing only saturated fatty acids. ... For discussion how dietary fats affect cardiovascular health, see Diet and heart disease. ... // In nutrition, polyunsaturated fat is an abbreviation of polyunsaturated fatty acid. ... A representation of the 3D structure of myoglobin showing coloured alpha helices. ... Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... The structure of retinol, the most common dietary form of vitamin A Vitamin A is an essential human nutrient. ... Pantothenic acid, also called vitamin B5 (a B vitamin), is a water-soluble vitamin required to sustain life (essential nutrient). ... Fe redirects here. ... Sodium chloride, also known as common salt, table salt, or halite, is a chemical compound with the formula NaCl. ... Reference Daily Intake (RDI) is the daily dietary intake level of a nutrient considered sufficient to meet the requirements of nearly all (97–98%) healthy individuals in each life-stage and gender group. ... For other uses, see Meat (disambiguation). ... This article or section does not adequately cite its references or sources. ... Ducks amongst other poultry The Poultry-dealer, after Cesare Vecellio Poultry is the category of domesticated birds kept for meat, eggs, and feathers. ...

History

The chicken is a descendant of the Southeast Asian Red Junglefowl first domesticated in India around 3000 B.C. Chicken as a meat has been depicted in Babylonian carvings from around 600 BC.^[1] Chicken was one of the most common meats available in the Middle Ages. It was widely believed to be easily digested and considered to be one of the most neutral foodstuffs. It was eaten over most of the Eastern hemisphere and a number of different kinds of chicken such as capons, pullets and hens were eaten. It was one of the basic ingredients in the so-called white dish, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar. Binomial name Gallus gallus Linnaeus, 1758 Red Junglefowl range The Red Junglefowl, Gallus gallus is a tropical member of the Pheasant family and the direct ancestor of the domestic chicken. ... For other uses, see Babylon (disambiguation). ... Peasants threshing siligo, a type of wheat. ... The eastern hemisphere of Earth, highlighted in yellow. ... A capon, soon to be roasted for a Christmas dinner. ... A pullet is a young chicken, more specifically a hen (female) at least 20-weeks-old which has begun to lay eggs but has not yet moulted. ... A basic blancmange. ... Beef Stew A stew is a combination of solid food ingredients that have been cooked in water or other water-based liquid, typically by simmering, and that are then served without being drained. ...

U.S. chicken consumption increased during World War II due to a shortage of beef and pork. ^[2] In Europe, consumption of chicken overtook that of beef and veal in 1996, linked to consumer awareness of Bovine spongiform encephalopathy or B.S.E. ^[3] For other uses, see Beef (disambiguation). ... For other uses, see Pork (disambiguation). ... Veal is the meat of young calves (usually male) appreciated for its delicate taste and tender texture. ... Classic image of a cow with BSE. A notable feature of such disease is the inability of the infected animal to stand. ...

Breeding

Modern varieties of chicken such as the Cornish Cross, are bred specifically for meat production, with an emphasis placed on the ratio of feed to meat produced by the animal. The most common breeds of chicken consumed in the US are Cornish and White Rock.^[4] Dark Cornish Rooster Dark Cornish Hen The Cornish is a breed of chicken originating in the English county of Cornwall. ...

Chickens raised specifically for meat are called broilers. In the United States, broilers are typically butchered at a young age. Modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds. A broiler is a chicken raised primarily for meat, as opposed to a one raised to produce eggs (called a Layer within the industry as it lays eggs). ...

Capons (castrated cocks) produce more and fattier meat. For this reason, they are considered a delicacy and were particularly popular in the Middle Ages. A capon, soon to be roasted for a Christmas dinner. ... Castration, gelding, neutering, orchiectomy or orchidectomy is any action, surgical or otherwise, by which a biological male loses use of the testes. ... The Middle Ages formed the middle period in a traditional schematic division of European history into three ages: the classical civilization of Antiquity, the Middle Ages, and modern times, beginning with the Renaissance. ...

Edible components

Take-away chicken pieces

Typically, the muscle tissue (breast, legs, thigh, etc), livers, hearts, and gizzard are processed for food. Chicken feet are commonly eaten, especially in French and Chinese cuisine. Chicken wings refers to a serving of the wing sections of a chicken. Image File history File links Download high resolution version (1600x1067, 231 KB) Chicken pieces File links The following pages link to this file: Chicken Chicken nugget ... Image File history File links Download high resolution version (1600x1067, 231 KB) Chicken pieces File links The following pages link to this file: Chicken Chicken nugget ... The liver is the largest internal organ in the human body, and is an organ present in vertebrates and some other animals. ... The heart and lungs, from an older edition of Grays Anatomy. ... Duck gizzards The gizzard , also referred to as the ventriculus, gastric mill, and gigerium, is an organ in the digestive tract found in birds, reptiles, earthworms, some fish, and other creatures. ... A plate of chicken feet in sauce Chicken feet are a part of chicken that is eaten in Chinese and South African cuisine. ...

Chicken eggs are commonly eaten and unlaid eggs removed from slaughtered hens can also be eaten. Chicken egg (left) and quail eggs (right), the types of egg commonly used as food An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ...

Marketing

Whole chickens are marketed as fryers, broilers, and roasters. Fryers are the smallest size, and the most common as chicken reach this size quickly. Most dismembered packaged chicken would be sold whole as fryers. Broilers are larger than fryers. They are typically sold whole. Roasters, or roasting hens, are the largest chickens sold and are typically more expensive. They are meant to be prepared in a method similar to a turkey or roast.

Chicken is also sold in dismembered pieces. Pieces may include quarters, or fourths of the chicken. A chicken is typically cut into two leg quarters and two breast quarters. Each quarter contains two of the commonly available pieces of chicken. A leg quarter contains the thigh and leg. A breast quarter contains the breast and wing. Pieces may be sold in packages of all of the same pieces, or in combination packages. Whole chicken cut up refers to either the entire bird cut into 9 pieces (the 9th piece being the back), or 8 peices, without the back. Pick or the Chicken, or similar titles, refers to a package with only some of the chicken pieces. Typically the breasts, thighs, and legs without wings or back. Thighs and breasts are sold boneless and/or skinless. Dark meat (legs & thighs) pieces are typically cheaper than white meat pieces. Chicken livers are commonly available packaged separately.

Other parts of the chicken, such as the neck, feet, combs, etc. are not widely available except in countries where they are in demand, or in cities that cater to ethnic groups who favor these parts.

Cooking

Marination of chicken for grilling.

The USDA classifies cuts of poultry in a manner similar to beef.

Raw chicken can be frozen for up to two months without significant changes in flavor or texture and is typically eaten cooked--as when raw it often contains salmonella; raw or rare chicken dishes appear in Ethiopian cuisine and Chinese cuisine. Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... . ... Food cooking on a charcoal grill Grilling is a form of cooking that involves direct heat. ... Retail poultry cuts. ... Retail poultry cuts. ... USDA redirects here. ... Ducks amongst other poultry The Poultry-dealer, after Cesare Vecellio Poultry is the category of domesticated birds kept for meat, eggs, and feathers. ... For other uses, see Beef (disambiguation). ... Species S. bongori S. enterica This article is about the bacteria. ... Temperature, or doneness, is a description of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when served. ... Ethiopian cuisine consists of various vegetable or meat side dishes and entrees, usually a wat or thick stew, served atop injera, a large sourdough flatbread, which is 50 cm (20 inches) in diameter and made out of fermented teff flour. ... Chinese cuisine (Chinese: 中國菜) originated from different regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australasia and Western Europe. ...

Chicken can be cooked in innumerable ways; it can be made into sausages, put in salads, grilled, breaded and deep-fried, or used in various curries. There is significant variation in cooking methods amongst cultures; historically common methods include roasting, baking and frying. Today, chickens are also cooked by deep frying and prepared as fast food as Fried Chicken, chicken nuggets or Buffalo wings. “Roast” redirects here. ... Some examples of baked food. ... Plantains frying in vegetable oil. ... A Deep-fried Twinkie Deep-frying is a cooking method whereby food is submerged in hot oil or fat. ... Fast food is food prepared and served quickly at a fast-food restaurant or shop at low cost. ... KFCs Fried chicken with french fries. ... Chicken nuggets A chicken nugget is either whole or composed from a paste of finely minced chicken or chicken skin, which is then coated in batter or breadcrumbs before being cooked. ... Buffalo Wings, Chicken Wings, Hot Wings or Wings are chicken wing section (called the wing, or flat and drummette) that are deep fried and then coated in sauce. ...

Chickens often come with labels such as "roaster", which suggest a method of cooking based on the type of chicken. While these labels are only suggestions, ones labeled for stew often do not do well when cooked with other methods.^[5]

Some chicken breast cuts and processed chicken breast products include the moniker "with Rib Meat." This is thought to be the blackish meat surrounding and in between the rib cage. The breast is cut from the chicken and sold as a solid cut, while the left over breast and rib meat is stripped from the bone through cooking or solvents.^{[citation needed]} The resulting meat is reduced and processed with stabilizers and additives into its consumer form, such as chicken nuggets. Breast meat is often sliced thinly and marketed as chicken slices, an easy filling for sandwiches. This article is about the food item. ...

While chicken bones are not edible, they can be simmered with vegetables and herbs for several hours to make chicken stock. Stock is a flavoured liquid. ...

In Asian countries it is possible to buy bones alone as they are very popular for making Chicken soups which are said to be healthy. In Australia the rib cages and backs of chickens after the other cuts have been removed are frequently sold cheaply in supermarket delicatessen sections as either "chicken frames" or "chicken carcasses" and are purchased for soup or stock purposes.

References

For the Canadian equivalent of this channel, see History Television. ... -1... Year 2007 (MMVII) was a common year starting on Monday of the Gregorian calendar in the 21st century. ... The U.S. Department of Agriculture, also called the Agriculture Department, or USDA, is a Cabinet department of the United States Federal Government. ... -1... Year 2007 (MMVII) was a common year starting on Monday of the Gregorian calendar in the 21st century. ... Food Network is an American cable network that airs many specials and recurring (episodic) shows about food. ... -1... Year 2007 (MMVII) was a common year starting on Monday of the Gregorian calendar in the 21st century. ...

External links

• Chilly chicken Recipe Tamil
• Foodnetwork.com page on use of chicken in cooking
• US government fact sheet on chicken as food
• Safe preparation of chicken and recipes